How To Make Asparagus with Sauce Gribiche - Best Recipe | Charleston Magazine
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- 36 medium asparagus spears, woody ends cut off
- 1 large egg
- 1 tsp. Dijon mustard
- 1/3 cup extra-virgin olive oil, plus more oil if needed
- 1 tsp. red wine vinegar
- 1 cornichon, finely chopped
- 10 capers
- 1/4 cup chopped mixed fresh herbs: parsley, tarragon, chervil, and/or basil
- Kosher salt
- pepper
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